Can I substitute tomato purée with fresh tomato in pasta Bolognaise?

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Kenny Wong

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Jul 3, 2014
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Can I chopped fresh tomatoes into the Bolognaise sauce instead of pouring a can of tomato puree? Because what I am thinking is that I should not use processed tomatoes since fresh ones are abundant in my place.

But the taste between the fresh one and the concentrated one is so different. I wonder what in the process that makes it so.
 
Can I chopped fresh tomatoes into the Bolognaise sauce instead of pouring a can of tomato puree? Because what I am thinking is that I should not use processed tomatoes since fresh ones are abundant in my place.

But the taste between the fresh one and the concentrated one is so different. I wonder what in the process that makes it so.

Tomato puree is a cooked product.

I'd take the seeds and gel out of the fresh tomatoes and puree the pulp in a food processor.
 
You will need quite a bit more fresh tomato, processed through a food mill and cooked down to get the same results in your sauce as the puree.;) A lot of work when you consider the quality of tomatoes at most grocery stores.
 
The gel contains a lot of the flavor of the tomatoes. When I use fresh tomatoes, I cut them in half and grate the cut sides on the large holes of a box grater into a large bowl.
 
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